Product Description
A classic recipe book which excludes ingredients harmful to those suffering from candida, M.E., and allergy sufferers.
Anyone with food allergies, candida or chronic fatigue will benefit from excluding wheat, gluten, yeast, salt, sugar, dairy products and saturated fat.
The book explains how eating the right kinds of food at the right intervals can help with energy-lack, elimination, healing and weight control.
The recipes also support the body’s blood sugar levels to give us sustained energy. It suggests 6 small meals a day at the start of the regime
Even those with immune disorders, and/or cancer or heart disease sufferers will feel the benefit.
Over 100 recipes with colour photo section
From the Back Cover
'Cooking Without' is not only a collection of delicious and simple recipes but is also a book about health: how to gain it and how to keep it. By giving the body a sufficient amount of the nutrients it needs, it has the best opportunity to heal itself and stay well.
The recipes in 'Cooking Without' obtain their flavour from ingredients which are health promoting rather than from high levels of salt, fat or sugar. Ingredients such as wheat, dairy products and yeast, which cause many individuals to have health problems, have also been excluded. These foods, which are often linked to health disorders such as candida and irritable bowel syndrome, can also be underlying factor in more serious health problems.
The book encourages you to build health by eating enough of the right kind of food at regular intervals. The result is a way of eating that encourages the body to produce extra energy which can then be used for elimination, healing and weight control.
Barbara Cousins is a nutritional therapist who has been in practice for the last 14 years. 'Cooking Without' was written for her clients and was subsequently self-published. It has achieved a phenomenal success and has helped thousands enjoy better health and a better life.
About the Author
Barbara Cousins has been a successful nutritional therapist for 10 years. She first published Cooking Without in 1989.
Excerpted from Cooking Without by Barbara Cousins. Copyright © 2000. Reprinted by permission. All rights reserved.
Great finger-food with spicy oriental dips or try it as an accompaniment to a main dish. Serves four.
You will need:
One large onion (finely chopped)
114g/4 oz./ 2/3 cup sweetcorn kernels
70g/2 ½ oz./ 1/3 cup of rice flour
285ml/ 10 fl. oz./ 1 1/3 cups of water
1 large egg (beaten)
15ml/ 1 tbsp fresh parsley
Black pepper
Olive oil
Cook the onion in 30 ml./ 2 tbsp water until soft and then drain. Put the sweetcorn kernels in a bowl and roughly mash with the back of a fork until the kernels are just broken. Add the onion, rice flour, water, egg, parsley and black pepper to the sweetcorn and mix well. Fry as two large pancakes in the olive oil until the pancakes are set and golden brown, turning half-way through cooking.
